Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup egg substitute
- 1/3 cup canola oil
- 1 teaspoon grated lemon rind
- 2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- 1 1/2 cups sugar
- 3 cups shredded zucchini (12 ounces)
- 1/4 cup coarsely chopped walnuts, toasted
- Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Nutritional Information
Amount per serving
- Calories 150
- Caloriesfromfat 26 %
- Fat 4.3 g
- Satfat 0.4 g
- Monofat 2 g
- Polyfat 1.6 g
- Protein 2.7 g
- Carbohydrate 25.3 g
- Fiber 0.6 g
- Cholesterol 9 mg
- Iron 1 mg
- Sodium 96 mg
- Calcium 21 mg
